This Aegean-style soup, made by cooking fresh purslane with yogurt and garlic to a light consistency, is a fitting choice for tables on warm days thanks to its refreshing, slightly tangy taste. It's finished with a mint butter sauce.
Whisk the yogurt thoroughly with the cornstarch until lump-free, then gradually add the water to form a smooth mixture.
Bring the yogurt mixture to a boil with the garlic, then cook over low heat for 10 minutes, stirring constantly. Important: never stop stirring.
Add the chopped purslane and cook over low heat for about 8 minutes.
Melt the butter, add the dried mint, sauté for a few seconds, then drizzle over the hot soup to serve.
Important: So the yogurt doesn't curdle when added to boiling water, whisk it thoroughly with cornstarch first, then add it in a thin, steady stream. Contains dairy, so not suitable for those with lactose sensitivity.
If you cook the purslane briefly in the final step, both its color stays vivid and it keeps its slight crunch; crushing and adding the garlic gives a more balanced harmony with the yogurt.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.